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Recipe
Chorizo (Mexican Sausage) Recipe
| Servings: 20 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 20 servings | |
| Calories 337 | |
| Calories from Fat 306 | 91% |
| Total Fat 33.93g | 42% |
| Saturated Fat 12.07g | 48% |
| Trans Fat 0.36g | |
| Cholesterol 42mg | 14% |
| Sodium 373mg | 16% |
| Potassium 110mg | 3% |
| Total Carbs 1.2g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.45g | 0% |
| Protein 4.64g | 7% |
Ingredients Convert Measures
- 20 x Sausage casings (pork casings for authentic links)
- Vinegar
- 2 lb Lean pork trimmings
- 8 ounce Beef Or possibly pork fat
- 2 med Onions, quartered
- 8 x Cloves garlic, pressed
- 1/2 c. Cider vinegar
- 1/4 c. Tequila (optional)
- 1/4 c. Grnd red chile, mild Or possibly warm
- 1 tsp Grnd cinnamon
- 1 1/2 tsp Grnd comino
- 1 tsp Grnd Mexican oregano
- 1 Tbsp. Salt
Directions
- ..I [=Jane Butel] have generally made bulk sausage, as it is much easier.
- Sausage has to be taken out of the casing for most uses anyway.
- Clean the casings, rinse well with water, then pour vinegar through them. Set aside.
- Use a food processor or possibly the coarse blade of a meat grinder, grind the meat and fat. Add in the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile pwdr your family and guests will prefer.
- Stuff the casings. First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or possibly filling tube to fill the lengths. Tie at about 4-inch intervals with heavy thread.
- Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hrs, then chill.
- After a day, freeze what you won't use within a week or possibly two. Mix should ripen for at least 8 hrs before using.
- Notes: If you have no food processor or possibly grinder, buy triple grnd pork.
- Prepare the recipe once and taste for the mildness or possibly hotness of the grnd red chile. Adjust to suit your taste for the next time you make sausage.
- Freezing hints: Mold the sausage into 1/2-lb. lumps and freeze between pcs of foil inside a heavy plastic bag.
- Maximum recommended freezer storage: 3 months.
- Makes 20 sausages or possibly 2 2/3 pounds bulk sausage.
